Exclusive Steamed Dumplings with Dried Radish and Egg

All-purpose flour mixed with cornmeal (2:1), can also be mixed freely.

Pour in an appropriate amount of water and knead into a dough of medium softness and firmness, then let it rest for twenty minutes for later use.

Cut off both ends of the dry radish and wash it clean.

Grate into fine shreds with a grater.

Put it into boiling water and blanch for two minutes to remove the radish's odor.

After cooling, squeeze out the water and set aside.

Beat the eggs and fry until they are about 90% cooked.

Serve and set aside.

Wash the small red shrimp and chop them finely.

Finely chop the scallions and ginger.

Put all the ingredients into a small bowl.

Add seasonings according to personal taste: salt, chicken essence, sesame oil, Sichuan pepper powder, five-spice powder, oyster sauce, light soy sauce, peanut oil.

Stir evenly in one direction and set aside.

Knead the dough with a little dry flour until smooth, then divide it into even portions, slightly larger than dumpling portions.

Put in the filling.

Well wrapped.

Make all the dumplings one by one.

Place it in a steamer lined with parchment paper, steam over high heat for eight minutes after it starts to steam, then turn off the heat.

It's boiling!

Chewy texture, with a rich and fragrant filling.

Pair it with your favorite dipping sauce, grab a few cloves of fresh garlic, hey!

Finished product picture!